25 Min

NF

Pickle Pizza

Sometimes, the best ideas are born out of improvisation. Stuck indoors due to the pandemic and not a fresh tomato in sight, we used Indian pickles to spread onto cooked naan, topped it with local feta cheese and some gloriously fragrant herbs to make a delicious make shift pizza. We liked it so much that it went on the menu at Pondicheri. There are plenty of Indian pickles in grocery stores to play around with.

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Cook Time

15 Minutes

Serves

1

Directions

Step 1

Preheat the oven to 500°F. On top of the naan, spread the pickle — if too thick, combine with a tablespoon of olive oil. Spread the onion on top.

Step 2

Dot the cheese if using chunky feta or goat or spread evenly if using grated cheese.

Step 3

Place in the middle section of the oven directly onto the oven rack. Cook for 4 to 5 minutes. Remove, top with herbs, and serve.

Notes & Variations

I used house made fennel and garlic pickles, but store bought mango pickle or chutney, lime pickle or chutney, or mixed vegetable pickle will work well also. If they are too salty, combine with 1 stalk of sliced green onions or 2 tablespoons of minced red onions.
Fragrant herbs harmonize well with assertive Indian pickles.
Sharp cheeses shine better than mild ones like mozzarella.

Ingredients

1 naan or pita bread

2 tablespoons of any Indian pickle

1 tablespoon minced onion or one stalk green onion, sliced

3 to 4 tablespoons cheese (such as feta, goat chèvre, or grated cheddar cheese)

Fresh herbs for topping (such as oregano, lemon balm, mint, or cilantro)

Step 1

Preheat the oven to 500°F. On top of the naan, spread the pickle — if too thick, combine with a tablespoon of olive oil. Spread the onion on top.

Step 2

Dot the cheese if using chunky feta or goat or spread evenly if using grated cheese.

Step 3

Place in the middle section of the oven directly onto the oven rack. Cook for 4 to 5 minutes. Remove, top with herbs, and serve.

1 naan or pita bread

2 tablespoons of any Indian pickle

1 tablespoon minced onion or one stalk green onion, sliced

3 to 4 tablespoons cheese (such as feta, goat chèvre, or grated cheddar cheese)

Fresh herbs for topping (such as oregano, lemon balm, mint, or cilantro)

Notes & Variations

I used house made fennel and garlic pickles, but store bought mango pickle or chutney, lime pickle or chutney, or mixed vegetable pickle will work well also. If they are too salty, combine with 1 stalk of sliced green onions or 2 tablespoons of minced red onions.
Fragrant herbs harmonize well with assertive Indian pickles.
Sharp cheeses shine better than mild ones like mozzarella.

Tags:

25 Min

Stock Your Pantry

Eggplant Pickle

$12

Local heirloom eggplants smoked, fried and stewed with olive oil, fenugreek, garlic and spices. Enjoy as a spread or pickle.

Tags:

25 Min

Stock Your Pantry

Eggplant Pickle

$12

Local heirloom eggplants smoked, fried and stewed with olive oil, fenugreek, garlic and spices. Enjoy as a spread or pickle.

Pickle everything.

After you have these pickles, you won't want a dill again. They add so much flavor to any dish, give them a try!

pickle pickle pickle

Eggplant Pickle

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